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Danish rye bread - Sourdough. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover. Nina's danish ryebread (Makes one loaf in 3,3 l tin) Day 1, sponge: 175 g active rye starter 510 g water 170 g stout or porter 150 g cracked rye grains 90 g spelt (or rye) flour 410 g rye flour Mix starter with liquids - if the beer is cold heat the water and mix befor adding. The liquid should be lukewarm (colder if it's very hot outside). Let the sponge stand at room temperature (or somewhere warm if it's cold outside) for 14-24 hours covered with a damp cloth. Day 2, dough: 180 g water 10 g muscovado sugar 18 g salt 1505 g sponge (everything from yesterday) 50 g spelt (or rye) flour 320 g rye flour Dissolve sugar and salt in water, add to sponge.

Turn on the oven at 185C (365F) and gently remove the cloth from the tin. Danish Open Sandwiches (Smørrebrød) 14 Super Slow Cooker Suppers for Lent. Consent Form. Tarragon and yellow beets give this danish bread dish its unique flavor. 3 medium yellow beets, plus 1 small yellow beet for garnish Kosher salt Freshly ground black pepper 1 small shallot, thinly sliced Tarragon leaves, for garnish 4 tbsp. buckwheat Four 1⁄4-inch-thick slices Danish-style rye bread In a small saucepan, add the 3 medium yellow beets and enough water to cover by 1 inch; bring to a boil, then season with 1 tablespoon kosher salt. Transfer the cooked beets to a cutting board and cut each into 8 wedges; season with salt and set aside.

Meanwhile, make the tarragon mayonnaise: In a small bowl, combine the mayonnaise, tarragon, and a pinch each salt and pepper; stir well to combine. Using a mandolin, thinly slice the remaining raw yellow beet and the chioggia beet. Meanwhile, in a small dry skillet, add the buckwheat over medium-high heat. To assemble, spread each of the rye bread slices with about 2 teaspoons of the prepared tarragon mayonnaise. Yummly - The best site for recipes, recommendations, food and cooking. 10 Bright and Boozy Jello Shots | Yummly. 34 Insanely Simple Two-Ingredient Recipes. 77 Healthy Crock-Pot Recipes. Stir Fry Sauces. I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution.

Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry.

Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: Tips: Dairy Hors-D'Oeuvres Recipes. 27 Diagrams That Make Cooking So Much Easier | Architecture & Design. 2. For making substitutions when you’re missing an ingredient. Pretty awesome.

Via eReplacement Parts. 4. For spicing things up. Sure, you can just dump a bunch of spices into your stew and it’ll taste good. 5. It’s actually s(o)uper easy to make a healthy, warming winter meal. 6. 8. Why do math when this chart has all the answers? 9. . © 2011 Yumi Sakugawa, as first published on Cast iron skillets are great for cooking because they’re good heat conductors, meaning they get super hot, stay super hot, and cook your food evenly. 10. Justine Zwiebel / BuzzFeed Good cooks know that sometimes it’s better to leave the hard work to a machine.Just make sure you’re using the right one. 12. It’s important to know the smoke point of the oil you’re cooking with so that you don’t set off your smoke alarm and ruin your food. . 13. It’s a shame when you spend all evening making a great dish, only to find that it’s intolerably spicy. 14. 15.

A sharp knife is a cook’s most important tool. Delicious Dessert Will Leave Your Guests Begging For More. If you don’t want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don’t fuc* it up, the end Image source Here is what you need : 1 Pkg puff pastry which has been thawed in the refrigerator, 8 small tart apples, 1 fresh lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Step 2: Put a pot with water on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the lemon juice then turn the heat off , put a lid on the pot and let the apples steam for a minute.

Now take a sheet of puff pastry and place it on a well-floured surface, Brush the pastry with the egg wash, sprinkle it with 4 TBS of sugar and 1 TBS of cinamon, now cut a 1 inch strip along the long side of the puff pastry and place the apple slices that they will slightly overlap each other and start rolling the pastry –ad– Source: Imgur | Cooking with Manuela.